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Feta and Spinach Phyllo Tart
P r 4-5 persona duhen:
Ingredients
1 10-ounce package frozen chopped spinach
1/4 cup chopped onion
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon dried tarragon or fennel seed, crushed
1/4 teaspoon pepper
3/4 cup milk
2 beaten eggs
1 cup cream-style cottage cheese
2/3 cup crumbled feta cheese
10 sheets frozen phyllo dough (17x12-inch rectangles), thawed
1/2 cup butter or margarine, melted
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P rgatitja:
The spinach, feta cheese, and phyllo dough make it Greek;
the fact that it's an edible pastry container holding
a thick vegetable mixture makes it a "croustade"
(pronounced kroo-STAHD). (This recipe first appeared
in Better Homes and Gardens magazine).
Directions Prep Time: 30 minutes
Cooking Time: 30 minutes
Cook the spinach according to the package directions;
drain well, pressing out excess liquid.
In a medium saucepan cook onion in the 3 tablespoons
butter or margarine till tender. Stir in the flour,
tarragon, and pepper.
Add milk all at once. Cook and stir till mixture
is thickened and bubbly. Stir about half of the hot
mixture into eggs; return all to saucepan. Stir
in cheeses and spinach.
Set aside.
Unroll the phyllo dough; remove 1 sheet of phyllo
dough at a time. (As you work, cover the remaining
phyllo dough with plastic wrap to prevent it from
drying out.) Lightly brush the first sheet with some
of the 1/2 cup butter or margarine. Fold phyllo in
thirds lengthwise; brush the top with butter.
Place one end of the folded sheet in the center
of a 12- or 14-inch pizza pan, extending it over side
of pan. Repeat with the remaining phyllo dough and butter;
arrange strips spoke-fashion evenly around pan.
(The ends of each sheet will overlap in the center
and be about 3 inches apart at outer ends.)
Spread the spinach mixture in an 8-inch circle
in the center of the pastry. Starting with the last
phyllo strip placed in the pan, lift the end of the
leaf up and bring it in toward the center of filling.
Holding end with both hands, twist end several times;
coil and tuck end under to form a rosette. Lay rosette
over filling, leaving a 3-inch circle in center
(filling should be visible).
Repeat with the remaining phyllo strips in the reverse
order in which they were placed in the pan. Drizzle any
remaining butter or margarine over all.
Bake in 375° F oven for 30 to 35 minutes or till golden.
Serve warm. Cut into wedges to serve.
Preparation Time 30 mins.
Cooking Time 30 mins.
Total Time 60 minutes
Serving Size 10
Nutrition Facts (per Serving):
272 calories
15 g carbohydrates
96 mg cholesterol
20 g fat
532 mg sodium
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